Coconut Baked Oatmeal Recipe – 101 Cookbooks

Baked oatmeal is one of my signature breakfast and brunch moves, for all the typical reasons. Make ahead, check. Adaptable, check. Many five year olds love it, and most forty year olds too. Check, check. There are versions of it in my last two books, and I’m constantly riffing on the general concept based on what is in season, and what I have on hand. This version is extra special – banana, coconut, vanilla, coconut milk, and some winter citrus, all baked into fragrant, golden-topped magic. The concept couldn’t be simpler. In fact, I suspect many of you have everything you need on hand right now. Butter your baking dish, layer of fruit, top with dry ingredients, finish with wet ingredients. Bake. The secret wink I included in this version is a final drizzle of warm coconut milk accented with a splash of rose water.

Preheat the oven to 375F / 190C degrees. Use 1 tablespoon of the butter or coconut oil across the inside of a square 8-inch (or equivalent) baking dish. Spread a single layer of bananas across the bottom of the buttered baking dish, then sprinkle the grapefruit across as well.

In a bowl, combine the oats, coconut, the baking powder, and salt. In another bowl, whisk together the maple syrup, coconut milk, water, egg, the remaining butter or oil, and the vanilla. Sprinkle this over the bananas in the baking dish. Drizzle the coconut milk mixture over the oats. Arrange the oranges across the top.

Bake for 35 to 45 minutes, until the top is golden and the oats are set. Let cool for a few minutes. Drizzle with the rose coconut milk (optional).